Stepping back in time along the hi-line
Text by Colter Pedersen | Photography by Mary Kaercher
They say Havre has it, but what exactly that is, seems open to interpretation. Once upon a time it might have been the resting point on the rail line halfway between Minneapolis and Seattle. Nowadays it might just be a meeting place for local farmers and ranchers. But if people are going to meet, they’re going to want to eat. And no one’s been feeding people along the Hi-Line longer than Andy’s Supper Club.
“We’ve been here exactly 40 years this year,” begins Judy Sande, who runs the operation with her sister Dorothy and daughter Candice, carrying on the family tradition of her parents and her twin brother Jesse, all since passed.
As you walk in, you’ll wonder where the time went. Actually, as the red and black tufted leather on the walls draws your gaze from the bold geometric patterns on the floor, you might wonder if you walked through a time warp.
The menu seems almost as timeless. Recipes for items like the blue cheese dressing or grandma’s prime rib rub go back decades, though there are a few more modern options peppered in. “It used to be very fine dining, and now we’ve opened up the menu to more casual items,” adds Candice.
Housemade Potato Skins make a decadent addition to the Montana Burger.
The Montana Burger comes big and juicy, smothered in barbecue sauce and topped with thick, crunchy onion rings. And of course they stuff some bacon under the toasted bun. The house-made potato skins, baked then fried then finished with cheese, chives and sour cream, fill the rest of the plate.
And if you’re looking for even bigger beef flavor, the Rib Steak delivers. It’s hand-seasoned, bone-in and best with grilled mushrooms, onions or blue cheese crumbles. “They all but hang off your plate,” says Candice, “You’re not going to go away hungry.” Shaking up the meat and potato dinner idea a bit, the steak is served with extra crispy hash browns.
“The pork shank is my favorite,” offers Dorothy, and it’s easy to see why. The shank comes as a peppery tower of tender pork, surrounded by a moat of creamy mashed potatoes. “It melts in your mouth,” she adds, “And everything tastes better off the bone.”
A wall of fish tanks line the dining room at Andy’s Supper Club.
For many a farmer and rancher, there is one food that sits on the throne of high end dining. One item that defines that once-a-year dinner, be it anniversary, birthday or bountiful harvest. And sometimes you have to fight for it.
Served with hot melted butter and fresh lemon for a burst of citrus bite, a tall pile of King Crab Legs calls to even the biggest beef eater. Rich, decadent, yet somehow sweet, the chunks of meat signify a celebration.
So the next time you have a big moment or just want a big burger, remember Havre, and more specifically Andy’s, has it.
Andy’s Supper Club: 658 1st St. West, Havre, MT; 406-265-9963
